bakingbuyer - March 2011 - (Page 19)

BREADWINNERS A Hot Concept Translated from Italian, Semifreddi’s means half cold. Yet the name of the business belies the outcome of 27 years hard work. This bakery is hot. The Semifreddi’s story begins in the year 1900 in Tonawanda, a suburb of Buffalo, NY, where our grandfather Frank Poorten, an immigrant from Germany, opened his own bakery on the corner of Broad Street and Delaware Avenue. We didn’t know we had baking in our blood until very recently when we found a picture of grandpa Poorten standing proudly in front of his Buffalo bakery. So it could have been either fate or genetics that led us into the baking business back in 1984. At that time Barbara Rose was a University of California-Berkeley graduate who had also earned a culinary arts degree. Michael Rose (Barbara’s husband) had also graduated from Berkeley with a degree in economics. Barbara’s brother Tom, equipped with a Berkeley MBA, joined the business after bailing out of the corporate world. The three of us shared a common passion for baking great bread and pastries. To save money, we lived together in a small Berkeley flat. In 1984, Semifreddi’s opened its doors in a 450-square-foot bakery in Kensington, California (right next door to Berkeley). We learned quickly that baking great bread and pastries requires both patience and know-how. Lesson #1 was that you have to let the dough rise slowly and consistently. The same lesson applies to running a successful company. Since 1984, Semifreddi’s has grown slowly and consistently to become one of the San Francisco Bay Area’s premier artisan bakeries. We are passionate about baking and dedicated to providing our customers with exceptional products and great value. The best part about starting out small was that we had to learn every aspect of the baking process and what it takes to consistently bake handcrafted high quality bread and pastries. We also learned how important it is to give back to the community that we serve. As we have grown, we have maintained our high standards and have always kept the quality of each product that carries our name foremost in our minds. In baking, quality starts with the ingredients and we use only the best. All of our ingredients are “real” (real eggs, real butter) and we don’t cut corners. Our products have never contained trans fats or preservatives and never will. Maintaining our high standards doesn’t always come easily and we literally do search the world for the best tasting and highest quality ingredients. Our whole grain, non-genetically modified flour is ground for us in Idaho and Montana. Our fennel and sesame seeds come from India and our cinnamon from Indonesia. Our olive oil is imported from Spain and our vanilla from Madagascar. We found the best poppy seeds in Australia and our Mission Almonds and Guittard Chocolate come from right here in California. And then there are all of those little things that just make a lot of sense to us. We bake extra bread and pastries everyday so we can deliver only those loaves that meet our standards. The “extra” fresh bread and pastries are donated daily to local charities. Our facility is open 24 hours a day, 7 days a week, 52 weeks a year. We employ 120 full-time employees and bake 180,000 loaves of bread and 30,000 pastries each week. Our vans deliver fresh bread and pastries daily to markets, restaurants and cafés throughout the San Francisco Bay Area. All of our bread and pastries are certified Kosher Pareve and Kosher Dairy. SOURCE: SEMIFREDDI’S MARCH 11 · BAKING BUYER · 19

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011